Mexican Kitchen Having written about the avocado earlier, I was recently inspired to take another look at this remarkably versatile Mexican favorite, and see it as the fruit it is, rather than as the vegetable it is so often considered, and use it in sweet, instead of savory, dishes. Trying to come up with a title for […]
Continue ReadingHere’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avocados, pitted, peeled and mashed Pinch salt 2 tablespoons fresh lime juice Heat the water and sugar in a saucepan, stirring until the mixture has boiled […]
Continue ReadingIn Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredients For the jam topping: 1 cup blueberries, crushed 2 tablespoons water 2 tablespoons apple juice 1 tablespoon powdered pectin (grenatina in Mexico) […]
Continue ReadingThese are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed variety, also known in the U.S. as yam, is best for this dish. Ingredients 3 large sweet potatoes, peeled and cut into strips as for French fries […]
Continue ReadingWhen I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a bag of ice nearby when forming truffles, touching your hands to it from time to time to keep hands cool […]
Continue ReadingRight now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. Try combining it with mashed avocado to a make a fruit and nut guacamole. Ingredients ½ cup roasted macadamias, […]
Continue ReadingThis is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this can also be made with basil. Ingredients 1 ½ cups roughly chopped cilantro ½ cup chopped, toasted macadamia nuts 2 […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
Continue ReadingThis recipe is adapted from the Hacienda de los Morales, one of Mexico City’s oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. Ingredients For sauce: 3 tablespoons butter 3 tablespoons sugar 1/3 cup Cointreau (or, in Mexico, Controy) 1/3 cup fresh orange juice 2 tablespoons white wine vinegar 1 […]
Continue ReadingThis dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the shoulder (pierna), being well marbled, is preferable to the loin in this recipe. For the meat 4 pounds pork […]
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